Rhubarb is the first local fruit, just ahead of strawberries, to welcome in the season, North Fork chef John Ross tells us in his weekly Suffolk Times column.
“Rhubarb has always had a certain mystery about it, with its astringent, highly acidic composition and its poisonous leaves,” Ross writes in his weekly column
But when prepared correctly the spring fruit is downright delicious, Ross says.
The North Fork chef shares a recipe for a yummy rhubarb, strawberry and blackberry pie below.
Pick up the Suffolk Times for recipes for a rhubarb, red lentil and kale soup and grilled duck breast with rhubarb compote.
Rhubarb, Strawberry and Blackberry Pie
Add 1/2 cup sugar to 6 cups of sliced rhubarb. Let this sit at room temperature while preparing the crust. For the crust, combine 2 3/4 cups of flour with 1 tablespoon sugar and 1/2 teaspoon salt. Cut 2 sticks plus 2 tablespoons of cold, unsalted butter into small dice and add to the flour mixture. Cut in the butter with a pastry blender and add 2/3 cup ice water.
Gently stir the water in with a fork to moisten the dry ingredients. Form into 2 disks with your hands and wrap them in plastic film, putting them in the refrigerator to chill for 30 minutes. Meanwhile, slice 1 pint of strawberries and combine them with 1/2 pint of blackberries. Drain the rhubarb/sugar mixture and add the rhubarb to the berries.
Whisk together 1 cup sugar and 1/2 cup cornstarch and add to the berries along with the zest and 2 tablespoons juice from 1 orange. Roll out the pie crust and fit into a 10-inch pie tin. Add the filling and dot with 1 tablespoon butter.
Roll out the other pie crust and cut it into strips to make a lattice crust or just use it as a top crust. Brush the edges of the pie with beaten egg to seal. Brush the top with the egg and sprinkle with sugar. Bake in a 375-degree oven for 45 minutes.